White Peas – Egg Curry


200 gm dried white peas
4 hardboiled eggs, cut each into two pieces
1 onion, chopped
3 green chillies, chopped
1 tomato, chopped
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp pepper powder
3-4 tbsp thick coconut milk
salt to taste
1 tbsp coriander leaves, chopped
oil, as required


  1. Wash and soak dried white peas in water for 6-7 hours or overnight and pressure cook it adding enough water and salt and keep it aside.
  2. Heat 1-1 1/2 tbsp oil in a pan and add chopped onion, green chillies, tomato and ginger-garlic paste and saute well adding little salt till transparent.
  3. Switch off the flame and allow to cool and then grind to a smooth paste.
  4. In the same pan, add 1 tsp oil and turmeric powder, coriander powder, chilli powder, garam masala and pepper powder and mix well.
  5. Now switch on the flame and add ground paste and little water (pour about 1/4 cup water in the mixie used for grinding masala, rinse it and add this) and mix well.
  6. Add cooked white peas and mix well. Adjust the water and salt.
  7. When it boils, add eggs and mix gently.
  8. Add thick coconut milk into this and mix. Add chopped coriander leaves and switch off the flame.


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